Thursday, March 30, 2017

It's that glorious time of the week where I can start to think about family time, cooking and Sunday Supper (quite possibly one of my all time favorite traditions).

I have not been able to blog as much as I would like lately so it really touches me when I get messages inquiring about one of my Instagram posts. I always laugh and say my blog is akin to Cinderella before the ball. I follow some amazingly inspirational folks but this is a do-it-yourself, real-time, no money invested whatsoever dealio.....so THANK YOU for stopping by.

I thought it would be fun to share my Sunday Supper recipes with you at the end of the week so you can incorporate the ingredients into your weekend shopping. It is my hope some of my recipes may inspire you to recreate the meal with your family or loved ones. Entertaining really is easy when it comes from the heart. And for me, nothing beats a table filled with the people I love.

So here it is - last week's Sunday Supper:

Company Salmon with Asparagus
Purchase enough Salmon to serve your crowd
Season to taste with salt, pepper and herbs of choice
Preheat oven to 425 degrees
Drizzle a tablespoon of olive oil in a baking dish
Place salmon in baking dish with sliced lemon on top
Roast the salmon for 8 minutes, remove, drizzle with 1/3 cup of dry white wine and roast for another 4 minutes.
Cover the dish with aluminum foil and allow to rest for 10 minutes.

Spray inside of a 9x13 casserole dish with cooking spray
Top and toss asparagus with Parmesan cheese, sea salt and garlic powder
Roast in a preheated 400 degree oven about 10 minutes, until fork easily inserts into thickest part of stem.

*If you have a local seafood shop, I highly recommend you spending the few extra bucks to support your local fishing community. We have a shop that flies fish in from the coast a couple of times a week and it is so refreshing knowing that my family is eating fresh food, supporting our local economy and regional fishermen. The stuff at the store y'all - yuck and mostly not even from the United States.
XOXO,Lee

Thursday, March 23, 2017

I love Shepherd's Pie but have not found a recipe I absolutely love......until this past week when I decided to marry two recipes I had tried in the past. At last, a love made in beefy stew heaven. This is our annual St. Patrick's Day meal so I needed to perfect it. It would be perfect for a pot luck as well. Enjoy!

The Southern Sideboard's Shepherd's Pie

3 tablespoons olive oil

1 tablespoon butter

2 pounds beef stew meat

1 diced onion

2 minced garlic cloves

1 bottle of beer

4 cups of beef broth

1 tablespoon of Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon sugar

1/2 teaspoon oregano

1/2 teaspoon thyme

1 1/2 cup frozen peas

2 diced celery stalks

4 diced carrots

5 quartered new potatoes

Heat olive oil and butter in a large pot over medium-high heat. Brown the meat on all sides (approximately 5 minutes). Take meat out of pot and set aside. Add onion to the pot, reduce heat to low and cook for 3 minutes. Add garlic and cook for another minute. Add the beer, beef broth, Worcestershire, sugar, salt, pepper, oregano and thyme. Return the meat, stir, cover pot and simmer for 2 hours. Add potatoes, carrots, celery and peas and cook for an additional 30 minutes. To thicken stew, remove 1 cup of liquid and whisk in 2 tablespoons of flour, then add back to stew. Stir and cook for another 10 minutes to bake off the flour. Transfer stew to a cast iron skillet. Top with your favorite mashed potato recipe (not gonna lie, I used two containers of store bought Bob Evans mashed potatoes). Cook in a preheated oven at 375 degrees until golden brown. *I cooked for 5 minutes, got lazy and turned on the broiler to finish the job. Y'all the dog was howling it smelled so good!!!